We have been using real free range eggs from happy hens since we started our business.Currently we are using Highland Fresh eggs from Quialigo,who have a stocking density of 1250 hens per hectare. Their beautiful yolks make our lemon curd sunny yellow. We use Paesenella ricotta and mascarpone because we think it's the best,and we use Woodside goats cheese. The butter we use is from New Zealand because it's lovely and creamy. All our fruit and vegetables come from Frank in Haberfield.He is known for his tomatoes and his rhubarb and basil are always fantastic too. Our chocolate for our brownies(and us)is belgian callabeault.